A microwave oven operates on the principle that application of a high-frequency field causes electrically polarized molecules in food to oscillate. The net effect is a nearly uniform generation of thermal energy within the food. Consider the process of cooking a slab of beef of thickness 2L in a microwave oven and compare it with cooking in a conventional oven, where each side of the slab is heated by radiation. In each case the meat is to be heated from 0°C to a minimum temperature of 90°C. Base your comparison on a sketch of the temperature distribution at selected times for each of the cooking processes. In particular, consider the time t0 at which heating is initiated, a time t1 during the heating process, the time t2 corresponding to the conclusion of heating, and a time t3 well into the subsequent cooling process.